After Mothers Day weekend mimosas, french toast casserole, date night rigatoni and basically eating cookies for breakfast- we needed to break the indulgence but still wanted a little something sweet for the week.
We also needed to curb the unhealthy habit of eating our toddlers snacks (hellooo goldfish and PB crackers!) so I created healthy (ish) energy bites that are full of protein, healthy fats, fiber with a subtle sweetness to satisfy the sweet cravings without wrecking havoc on my thighs. Not to mention- they are gluten free, vegan, paleo, and refined sugar free and can be turned into a no bake cookie!
YOU. ARE. WELCOME my friends.
All you need are 6 pantry items & 6 minutes to make 1 batch of these delicious snacks that can be made 3 different ways!
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Chocolate Brownie Energy Bites:
Makes 12-14 balls or 6-8 Thumbprint Cookies
6-7 dates, pitted
¼ cup almonds (or any nut)
¼ cup peanut butter
¼ cup tahini
¼ cup coconut flour
1 tablespoon cocoa powder
1-2 tablespoon maple syrup (or honey)
3-5 tablespoon water (depending on desired consistency)
Pinch of sea salt (or top with maldon/finishing salt)
Optional Add ins: 1 tablespoon chia seeds, Flax seeds, 1 scoop collagen protein powder, any nut butter to replace Tahini or PB, coconut flakes, protein powder
*These are so versatile and fool-proof. Add any flavoring you like. I didn't want these to have a strong PB flavor so I did 50% PB, 50% Tahini. You can sub any nut butter for a different flavor profile!
Blend dates in a food processor with nuts then add the remaining ingredients until combined. The only variable will be the amount of water. Add a little at a time until you reach the desired consistency. It should be slightly sticky but roll together in the food processor like a paste.
Option 1: For the Dessert Lovers!
If you are craving a healthier cookie- roll into a tablespoon size ball, place on a cookie sheet, and using your thumb or back of a spoon- press down in the center to create a crevice in the middle of the dough. Fill with your favorite sweet filing (Jam, Caramel sauce, Ganache) and top with Sea Salt.
Option: 2: For the Dessert Enthusiast!
Roll into balls of desired size and drizzle with melted chocolate, coconut flakes, salted caramel sauce. This is much less added sugar than the thumbprint cookies but (in my opinion) the perfect amount for this to still be a healthy, protein packed snack with a slight indulgence.
Option 3: For the Health Nut
Roll into balls of desired size and that’s it!
These freeze really well and make for the perfect quick snack or dessert through- out the week. If you make this recipe- will you show us by tagging @Eatmorecakebycandice or using #EatMoreCakeFindMoreJoy on Instagram? We would love to see what you are baking in the kitchen!
Easter is going to look a little different this year with most of us likely at home due to the current health crisis. That isn't going to stop us from continuing to celebrate! It's the perfect time to take on a new skill like baking, which is why we've got lots of new recipes to share with you all!
We will also be offering a FREE Cake Class via IG Live on Saturday, April 4th at 4pm PT and helping you bake our highly requested carrot cake! Grab a drink, turn on some tunes and Join us for a Live Baking Party! *RSVP not required. Sign-up for our newsletter below to receive the Carrot Cake Recipe and Ingredient list in advance.
The debate is out- Cadbury Eggs, Pastel colored M&M's or Peanut Butter filled M&M's? We couldn't decide so we threw in all three of our favorite Easter Candy into these cookies and they did not disappoint!
These cookies whip up in just a few minutes and don't require any butter and can be made gluten free! We used Garbanzo Bean Flour which does have a somewhat earthy flavor but balanced well with the oats and coconut oil. As always, I encourage you to explore with the recipe and try different gluten free flours.
These cookies are chewy, slightly crunchy and not to sweet *They spread on the pan so be careful to not overcrowd the baking sheet!
Coconut Oatmeal Cookies:
1 cup Refined Coconut Oil (melted)
1 cup Granulated Sugar
1 cup Light Brown Sugar
1 teaspoon Vanilla Extract
2 cups Garbanzo Flour (Or fav GF Flour, can also sub equal parts of All-Purpose for non GF)
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups quick cooking oats (Gluten Free)
1 cup (or a hand full, or however many you like) classic chocolate M&M. Chop and garnish with your fav easter candy!
1) Using a hand held mixer or electric mixer- cream coconut oil and sugars until incorporated. Beat in eggs one at a time, stir in vanilla.
2) In a medium mixing bowl- Combine flour baking soda, salt and cinnamon then stir into creamed mixture. Fold in oats
3) Cover and chill for 1 hour
4) Preheat oven to 375, roll dough into balls and flatten, top with your fav easter candy, Bake for 8-10 minutes on a baking sheet lined with parchment paper.
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Hello! I'm Candice and I love baking. This blog is dedicated to all things sweet, exploring your passion, staying inspired and encouraging you to Eat More Cake!